Steamed Fishballs

Photo: flickr user Flavia Man

Ingredients

2 Or

3 Dried black mushrooms

1 pound Fish fillets

cup Smoked ham

cup Bamboo shoots

cup Chinese cabbage

1 Or

2 slcs Fresh ginger root

1 tablespoon Cornstarch

1 tablespoon Sherry

teaspoon Salt

1 dsh Pepper

1 Egg white

1 cup Stock

teaspoon Salt

tablespoon Cornstarch

1 tablespoon Water

Preparation

Soak dried mushrooms.

Cut fish in strips 1-inch long. Cut ham, bamboo shoots, Chinese cabbage and soaked mushrooms in similar strips.

Mince ginger root; then combine in a deep bowl with cornstarch, sherry, salt, pepper and egg white. Add fish strips and toss gently to coat; then add ham and vegetable strips, tossing to coat. Form into walnut-size balls and place in a shallow heatproof dish.

Steam until done (about 7 minutes). See "How-to Section".

Heat stock in a saucepan and add remaining salt. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over fishballs and serve.

NOTE: Unlike the minced fishballs, these, which are made with fish strips, have a ridged surface. This dish is also known as Rainbow Fish or Yangchow Fishballs. VARIATIONS:1. For the Chinese cabbage, substitute fresh spinach.

In step 3, add 2 teaspoons oil to the cornstarch-sherry mixture.